for the pancakes:
1 3/4 cups flour
1 1/2 cups milk
1/4 cup unsweetened shredded coconut
2 1/2 tablespoons melted butter
3 tablespoons sugar
1 1/2 tablespoons coconut natural flavor blend*
1/2 teaspoon salt
1/2 teaspoon baking powder
for the syrup:
1/2 cup golden syrup
1/2 tablespoon butter
6 drops of cardamom extract**
butter for griddle
Whisk together all pancake ingredients together in a large bowl until just mixed. Spoon 1/3 cup of batter on a hot, buttered griddle. Cook until the top is bubbling, then flip. Meanwhile, place all of the syrup ingredients in a small pot and cook until hot, stirring occasionally. Cook the pancakes until the underside is golden brown, then serve drizzled with syrup.
Yield: about 8-10 pancakes
*I used this product from Silver Cloud Estates, a local spice company.
** Available from Supreme Spices.